Heat oil in large skillet over medium heat until hot. Add onion and 3 teaspoons garlic; cook and stir 2 to 3 minutes or until onion is tender. Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended. Combine broth and cornstarch in small bowl, mixing until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm.
Meanwhile cut beef Top Sirloin Steak into 1-1/4 x 1-1/4 x 1-inch pieces. Combine pepper, salt, paprika and garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six 12-inch metal skewers, leaving small space between pieces.
Place kabobs on grid over medium, ash-covered coals. Grill, covered, 5 to 7 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Serve with Dipping Sauce.
Nutrition information per serving: 224 Calories; 63 kcal Calories from fat; 7 g Total Fat; 2 g Saturated Fat; 4 g Monounsaturated Fat; 49 mg Cholesterol; 635 mg Sodium; 6 g Total Carbohydrate; 1.1 g Dietary Fiber; 27 g Protein; 2.1 mg Iron; 7.8 mg NE Niacin; 0.6 mg Vitamin B6; 1.5 mcg Vitamin B12; 4 mg Zinc; 31.1 mcg Selenium; 100.7 mg Choline;